Jue Lan Club’s High-End Chinese in the Flatiron District

Headliner

Jue Lan Club Upstairs and down, indoors and out, this elaborate collection of dining areas is the showcase for the high-end modern Chinese food from Oscar Toro, who was at Buddakan. “Some of my food, like the crystal shrimp dumplings and hot and numbing crispy beef, are traditional, but I’ve interpreted other dishes,” he said. So his bao buns are filled with “sloppy” oxtail, and he’s come up with a bone marrow and prawn dumpling, and filet mignon with green Sichuan peppers, black bean aioli and taro fries. There is a raw bar, which will be expanded in the garden in the spring. Stratis Morfogen, the managing partner, has created one dining area as a homage to Limelight, the church building and former nightclub that houses the restaurant. (Opens Thursday): 49 West 20th Street, 646-524-7409, juelanclub.com.

Opening

Bottle & Bine Angie Berry, who was the chef de cuisine at Asiate, has devised a seasonal menu with touches of France, Italy and Japan to accompany the sommelier Gina Goyette’s choice of wines and Carolyn Pincus’s craft beers. (A bine is a hops stem.) The sleekly rustic restaurant, owned by Denis Keane, is on two levels, with a bar on each. (Wednesday): 1085 Second Avenue (57th Street), 212-888-7405, bottleandbine.com.

Crave Fishbar Upper West This satellite of Todd Mitgang’s Second Avenue seafood restaurant features sustainable fish, a raw bar, a back room with a fireplace and a new late-night menu. (Monday): 428 Amsterdam Avenue (80th Street), 646-494-2750, cravefishbar.com.

El Atoradero Brooklyn Denisse Lina Chavez ran a tiny restaurant next to her bodega in the Bronx that won applause far beyond the borough for Mexican dishes that transcended the ordinary. Now in Brooklyn with a partner, Noah Arenstein, Ms. Chavez, a native of the Puebla region, focuses on hearty fare like mole poblano, chile rellenos, adobos and, on the weekends, more substantial dishes like posole, menudo and enchiladas. “In the bar, there will be snacks, spicy snacks, so people will spend more money on beer,” she said (with surprising frankness). The front room has a bar, a wall of bright hand-painted pineapple motifs and a communal table. In back, beyond the kitchen, is another dining area and a small garden. (Saturday): 708 Washington Avenue (Park Place), Prospect Heights, Brooklyn, 718-399-8226, elatoraderobrooklyn.com.

Kosaka Yoshihiko Kousaka, who was at Jewel Bako, offers two omakase menus. The spelling of his surname and that of the restaurant vary because of a quirk of Japanese orthography. He and his partners, Key Kim and Mihyun Han, have stuffed their intimate 18-seat spot with a pastry chef, a tea master and a pottery artist. (Wednesday): 220 West 13th Street, 212-727-1709, kosakanyc.com.

Garfunkels What was 2nd Floor on Clinton has become this plush speakeasy-style drinking den. In a month or so, the ground floor will house the Burgary, serving burgers: 67 Clinton Street (Rivington Street), 212-529-6999, garfunkelsnyc.com.

New York Sushi Ko The chef John Daley now owns his 11-seat omakase nook, which was closed since late summer. There is an à la carte lunch and, after 9:30 p.m., dinner specials: 91 Clinton Street (Rivington Street), 917-734-5857 for reservations, 212-466-6975 for walk-ins, newyorksushiko.com.

Pearl’s Home-style fare from Trinidad and elsewhere in the Caribbean, including conch with dumplings and jerk chicken, is served in a fast-casual setting. (Wednesday): 178 North Eighth Street (Bedford Avenue), Williamsburg, Brooklyn, 929-276-3528.

Looking Ahead

L’Atelier de Joël Robuchon Joël Robuchon, the French chef who closed his Midtown restaurant three years ago, will not be going ahead with the two restaurants and a pastry shop he was supposed to open at Brookfield Place in the financial district. “The more we looked at the deal, the less attractive it was for our investors and for the brand,” said Alex Gaudelet, the chief executive of Invest Hospitality Management, the company that owns the Robuchon license for New York and Miami. “We began discussing it with Brookfield in September, and we couldn’t make it work. The decision was mutual.” Cost was a major factor. Mr. Gaudelet said his company was in “advanced discussions” with one landlord, but he would not elaborate. “The final decision is up to Joël,” he said.

Made Nice Daniel Humm and Will Guidara are expanding their footprint around the NoMad Hotel. In early summer, they plan this fast-casual spot where the executive chef will be Danny DiStefano, a sous-chef at their restaurant, Eleven Madison Park: 8 West 28th Street.

Port Authority Bus Terminal Last week, the authority’s board of directors empowered the executive director to grant a 10-year lease to OHM Concession Group, based in St. Louis, to build an “upscale food court” in the terminal. The total rent, starting in February, will be $15.2 million for three spaces totaling nearly 6,000 square feet near the main ticketing area. The mandate for OHM, which did not respond to calls and emails, is to offer “several diverse high-end dining options,” as the Port Authority put it in a news release, replacing Jamba Juice, Deli Plus and a post office.

00 & Co In February, Matthew Kenney, who has been active on the vegan front in Los Angeles and Miami, plans to open this vegan pizzeria named for the type of flour (00) he’ll use: 65 Second Avenue (Fourth Street).

Closing

City Hall After 18 years, Henry Meer will close his TriBeCa restaurant, which became a den for judges and lawyers from the nearby courts. The last day will be Dec. 31. In a career shift this spring, he will open Lore Wine & Spirits on the lower level of Westfield World Trade Center, the new retail and dining complex in Lower Manhattan.

Empire Diner Amanda Freitag’s revival of this Chelsea landmark did not last two years. She left last summer, and now the diner has closed again.